Vegan Pumpkin Cinnamon Rolls

It doesn’t necessarily have to be the fall season for you to crave pumpkin desserts. You can fill your home with the aroma of these pumpkin cinnamon rolls or pumpkin blondies any time of the year. Once you learn this creamy, lush recipe you will crave this treat every day.

This recipe is an augmentation of the traditional Cinnamon roll recipe with the additional magic of pumpkin flavor and spice. These cinnamon rolls have pumpkins inside the dough as well as in the filling that makes the dough super plump and fluffy. The addition of creamy and cheesy glaze over the top makes the pumpkin cinnamon rolls absolutely irresistible for your taste buds. If you are a fruit lover, see these banana cinnamon rolls, and also one of our favorite Cinnabon rolls.

What’s Special About Vegan Pumpkin Cinnamon Rolls?

You hardly find any pumpkin-flavored alternatives to most of the top-rated recipes these days. In this Cinnamon Rolls recipe, we would not just be using pumpkin spice but the actual pumpkins in the dough and the filling. Now without wasting any further time, go grab some milk and your favorite book. Get ready to learn and later taste this savory treat baked up to perfection.

Ingredients For Pumpkin Cinnamon Rolls

For Dough

• 2 ½ teaspoon Dry yeast
• 2 tbsp Brown sugar
• 1 cup Pumpkin Puree
• 1 Egg Large
• 4 cups All-Purpose Flour
• ¼ cup Softened Butter
• ½ cup Lukewarm milk
• ¼ teaspoon Salt

For Filling

• 1 ½ teaspoon Ground Cinnamon
• ½ teaspoon Ground Ginger
• ½ teaspoon Ground Nutmeg
• ¾ cup Brown Sugar
• ⅓ cup Pumpkin Puree
• ½ cup Softened Butter

For the Glaze (Optional)

• 4 fl oz Softened cream cheese
• ¼ cup Softened salted butter
• 1 ½ cups Powdered sugar
• ½ teaspoon Vanilla extract
• 2 tbsp Milk

Ingredient Notes:

Pumpkin Puree: Pumpkin puree is the star ingredient in this recipe. It adds natural sweetness, moisture, and a lovely orange color to the rolls. When selecting pumpkin puree, look for a high-quality brand that contains 100% pure pumpkin with no added sugar or spices. Alternatively, you can make your own pumpkin puree by roasting and blending pumpkin flesh.

Cinnamon: Cinnamon is a key ingredient in cinnamon rolls, providing warm and spicy notes that complement the pumpkin flavor. Use high-quality cinnamon for the best results, as it has a richer and more complex flavor. If you don’t mind, i recommend using a combination of cinnamon, nutmeg, ginger, and cloves for a more complex and nuanced flavor.

Flour: Flour is a crucial ingredient in the dough, providing structure and texture. Use all-purpose flour or bread flour for the best results, as they have a higher protein content that helps the dough to rise and hold its shape. Make sure to measure the flour accurately, using a kitchen scale if possible, as too much or too little flour can affect the texture of the rolls.

Yeast: Yeast is a leavening agent that helps the dough to rise and become fluffy. Use instant yeast or active dry yeast for the recipe, following the instructions on the package for the best results. Make sure to use warm water or milk to activate the yeast, as too hot or too cold liquid can affect the yeast’s performance.

Butter: Butter is a key ingredient in the dough and the cinnamon filling, adding richness and flavor to the rolls. Use high-quality unsalted butter for the best results, as it has a pure and rich flavor. Some chefs also recommend using browned butter for a nutty and caramelized flavor.

Sugar: Sugar adds sweetness and flavor to the dough and the cinnamon filling. Use granulated sugar or brown sugar, depending on the desired flavor and texture. Brown sugar has a molasses flavor that pairs well with pumpkin and cinnamon, while granulated sugar adds a pure and sweet flavor.

How to Make Vegan Pumpkin Cinnamon Rolls? 

To start you’ll need instant dry yeast, lukewarm milk, and pumpkin puree. Mix all these ingredients thoroughly. We recommend using the puree and not the pumpkin pie filling. If you want an alternative for yeast, you can use baking soda, baking powder, and apple cider vinegar. An alternative to standard milk would be almond milk or coconut milk for those of you who are lactose intolerant.

Add butter, egg, brown sugar, and salt. Gradually add flour and mix thoroughly, Keep adding until the dough becomes soft and elastic. If it sticks to your hands, you need to add more dough. Transfer the dough to a lightly greased mixing bowl cover it with the towel and let it rise for about 1 hour.

In the meantime, prepare the filling. Whip together softened butter with pumpkin puree. Add in brown sugar with ground cinnamon, ginger, and nutmeg. Mix this in until combined.

Roll out the dough on a lightly floured surface in a large 12 x 18-inch rectangle. The dough should be thin on the edges. Then spread the filling on top of the dough. Spread it out all the way to the edges on 3 sides but leave a little space to seal the roll once you roll it back up.

You can use a serrated knife to cut the dough into 12 1-inches rolls or you can use the floss method. Place the rolls into a lightly greased 9 x 13 Cinnamon Rolls Pan. Let the rolls rise for about 20 minutes while you preheat your oven to 350 degrees Fahrenheit.

In the meantime, prepare cream cheese frosting. You’ll need softened butter and cream cheese. Whip this together for about 60 seconds. Add in powdered sugar and vanilla extract. Mix this and add milk to thin this out until the mixture is consistent.

Once you are done with everything, it is the final step to the Pumpkin Cinnamon Rolls. Before we start baking, preheat oven to 350°F (177°C). If you don’t intend on storing the rolls overnight, bake for 20 minutes. Here the basic rule is to bake them until they are lightly browned on top.

Once you see that everything is perfect, it’s time to remove the pan from the oven. Place the pan on the table for 15 minutes and then add the cream mixture and milk for icing. The rolls are ready to be served. You can refrigerate them for a greater level of taste.

Expert Tips For Pumpkin Cinnamon Rolls:

• The temperature of milk: Make sure you warm the milk to moderately warm. The temperature should be between 100 degrees F and 115 degrees F. Anything more or less will mess up the dough. To prevent this, you can use one of our recommended infrared thermometers for cooking. And, I recommend using whole milk instead of skim milk.
• The softness of butter: The butter, which can be vegan or standard, should be at room temperature. We do not recommend using melted butter. Even if you plan on microwaving the butter, make sure you do it in short periods of time to avoid it melting. The butter should be smooth to the touch.
• Use of Salt: If you are looking for ways to reduce salt content in the recipe, you can use unsalted butter instead of the salted one. You may reduce salt as much as you want this will not affect the rising of the dough, it will only affect the flavor.
• Storage method: Before baking, you can store the pumpkin cinnamon rolls overnight but make sure the next day when you are about to bake the rolls are at room temperature. While storing, ensure the container is airtight. When you plan to eat them, you can reheat the cinnamon rolls in the oven which is the best method.
• Freezing method: Place the pumpkin cinnamon rolls several inches away in the freezer and once they are frozen transfer them into a resealable airtight bag.

FAQs

Related Recipes You Can Try

• Apple Cinnamon And Caramel Cake
• Pie Crust Cinnamon Rolls
• Best Swiss Cake Rolls
• Strawberry Cinnamon Rolls

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5 from 1 vote

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls, glazed with cream and cheese with pumpkin inside the dough as well as inside the filling, is as irresistible as it sounds.

Course Dessert

Cuisine North American

Prep Time 3 hours hours

Cook Time 20 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Author Fakhra Ahmad

Servings 12 Rolls

Calories 326kcal

Ingredients

For Dough

• 2 ½ teaspoon Dry yeast
• 2 tbsp Brown sugar
• 1 cup Pumpkin Puree
• 1 Egg Large
• 4 cups All-Purpose Flour
• ¼ cup Softened Butter
• ½ cup Lukewarm milk
• ¼ teaspoon Salt

For Filling

• 1 ½ teaspoon Ground Cinnamon
• ½ teaspoon Ground Ginger
• ½ teaspoon Ground Nutmeg
• ¾ cup Brown Sugar
• ⅓ cup Pumpkin Puree
• ½ cup Softened Butter

For the Glaze (Optional)

• 4 fl oz Softened cream cheese
• ¼ cup Softened salted butter
• 1 ½ cups Powdered sugar
• ½ teaspoon Vanilla extract
• 2 tbsp Milk

Instructions

• To start you’ll need instant dry yeast, lukewarm milk, and pumpkin puree. Mix all these ingredients thoroughly. We recommend using the puree and not the pumpkin pie filling.

  If you want an alternative for yeast , you can use baking soda, baking powder, and apple cider vinegar. An alternative to standard milk would be almond milk or coconut milk for those of you that are lactose intolerant.
  
• Add butter, egg, brown sugar, and salt. Gradually add flour and mix thoroughly, Keep adding until the dough becomes soft and elastic. If it sticks to your hands, you need to add more dough.

  Transfer the dough to a lightly greased mixing bowl and cover it with the towel and let it rise for about 1 hour.
  
• In the meantime, prepare the filling. Whip together softened butter with pumpkin puree. Add in brown sugar with ground cinnamon, ginger, and nutmeg. Mix this in until combined.
  
• Roll out the dough on a lightly floured surface in a large 12 x 18-inch rectangle. The dough should be thin on the edges.

  Then spread filling on top of the dough. Spread it out all the way to the edges on 3 sides but leave a little space to seal the roll once you roll it back up.
  
• You can use a serrated knife to cut the dough into 12 1-inches rolls or you can use the floss method. Place the rolls into a lightly greased 9 x 13 Cinnamon Rolls Pan.

  Let the rolls rise for about 20 minutes while you preheat your oven to 350 degrees Fahrenheit.
  
• In the meantime, prepare cream cheese frosting. You’ll need softened butter and cream cheese. Whip this together for about 60 seconds.

  Add in powdered sugar and vanilla extract. Mix this and add milk to thin this out until the mixture is consistent.
  
• Once you are done with everything, its is final step to the Pumpkin Cinnamon Rolls. Beofre we start baking, preheat oven to 350°F (177°C). If you don’t intend on storing the rolls overnight, bake for 20 minutes. Here the basic rule is that bake them until they are lightly browned on top.
  
• Once you see that everything is perfect, its time to remove pan from the oven. Place pan on table for 15 minutes and then add the cream mixture and milk for icing. The rolls are ready to be served. You can refrigerate them for a greater level of taste. Happy baking
  

Video

Notes

• The temperature of milk: Make sure you warm the milk to moderately warm. The temperature should be between 100 degrees F and 115 degrees F. Anything more or less will mess up the dough. We recommend using whole milk instead of skim milk.
• The softness of butter: The butter, which can be vegan or standard, should be at room temperature. We do not recommend using melted butter. Even if you plan on microwaving the butter, make sure you do it in short periods of time to avoid it melting. The butter should be smooth to touch.
• Use of Salt: If you are looking for ways to reduce salt content in the recipe, you can use unsalted butter instead of the salted one. You may reduce salt as much as you want this will not affect the rising of the dough, it will only affect the flavor.
• Storage method: Before baking, you can store the pumpkin cinnamon rolls overnight but make sure the next day when you are about to bake the rolls are at room temperature. While storing, ensure the container is airtight.
• Freezing method: Place the pumpkin cinnamon rolls several inches away in the freezer and once they are frozen transfer them into a resealable airtight bag.

Nutrition

Serving: 1g | Calories: 326kcal | Carbohydrates: 52.1g | Protein: 5g | Fat: 12g | Sodium: 232.4mg | Sugar: 25g